"If you drive by Olive & Oak at night, the first thing you’ll see is the amber glow emanating from the windows. And then you’ll see the people. People laughing, eating, and sharing bottles of wine. Odds are, if you are at Olive & Oak, you’re having a splendid time too. Owners Mark Hinkle and Greg Ortyl created something special with their first restaurant, and chef Jesse Mendica packs the menu with so many dishes that shine and satisfy. The charred octopus with smoked paprika aioli is a composite of opposite elements that improve each other, while an entree of pork cheeks with hominy, collards, rhubarb, and Dr. Pepper barbecue sauce leaves no space for timid flavors. Make sure to visit with someone you’re happy to share your meal with, and order the massive cowboy rib-eye with cracked pepper butter or the Dover sole with ramp vinaigrette and white bean puree." - Holly Fann, Joel Crespo
